Description

This Easy Cannoli Cake is a delightful no-bake layered dessert featuring moist frozen pound cake slices layered with a creamy ricotta and whipped cream filling studded with mini chocolate chips, topped with a rich chocolate ganache and extra chocolate sprinkles. It’s a quick and convenient twist on traditional cannoli flavors, perfect for impressing guests or treating yourself to a luscious, homemade Italian-inspired dessert.

Ingredients

Scale

Pound Cake

16-ounce (454 g) frozen pound cake (family size)

Ricotta Filling

15-ounce (425 g) container whole milk ricotta cheese
¾ cup (88 g) powdered sugar
1 teaspoon vanilla extract
½ cup (170 g) mini chocolate chips (for folding into filling)
1 cup (237 ml) heavy whipping cream (for whipping into filling)

Chocolate Ganache and Topping

1 cup (237 ml) heavy whipping cream (for ganache)
1 cup (170 g) mini chocolate chips (for ganache)
Remaining mini chocolate chips for garnish (approximately 2 ounces / 57 g)

Instructions

Prepare the Pound Cake: If your pound cake is not already frozen, place it in the freezer for about 30 minutes to firm it up for easier slicing. Once semi-frozen, use a serrated knife to carefully cut the pound cake into ¼-inch thick, uniform slices to ensure even layering.
Make the Ganache: Heat 1 cup of heavy whipping cream in a microwave-safe bowl on high for 90 seconds or until hot but not boiling. Immediately add 1 cup of mini chocolate chips, making sure they are fully submerged. Let it sit for 2 minutes, then stir until smooth and glossy. If needed, microwave for short 15-second intervals, stirring in between until fully melted. Refrigerate the ganache to chill and thicken while preparing the filling.
Prepare the Cannoli Filling: In a medium bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until creamy and smooth. Fold in ½ cup of mini chocolate chips evenly through the mixture.
Whip the Cream: In a separate bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form using a hand mixer or immersion blender. Carefully fold the whipped cream into the ricotta mixture in two batches to keep the filling light and fluffy.
Assemble the Cake: Line the bottom of an 8×8 or 9×9-inch square pan with a single layer of the pound cake slices, pressing gently to remove any air pockets. Spread half of the ricotta filling evenly over the cake layer.
Layer and Repeat: Add another layer of pound cake slices on top of the filling, pressing gently. Spread the remaining ricotta filling over this layer, then top with one final layer of pound cake slices.
Top with Ganache: Stir the chilled ganache to restore its pourable consistency and pour it evenly over the top layer, smoothing it out to create a glossy, thick finish.
Chill the Cake: Sprinkle the remaining mini chocolate chips over the ganache as decoration. Refrigerate the cake for at least 3 hours or preferably overnight to allow it to set properly. After 15 minutes in the fridge, cover the cake to prevent plastic wrap from sticking to the ganache.

Notes

Using frozen pound cake makes slicing easier and results in neater layers.
If the ricotta is watery, drain it well to prevent a runny filling.
Whole milk ricotta offers richer flavor; avoid part-skim versions for best results.
Whip the cream to stiff peaks carefully to maintain airiness in the filling.
Chilling overnight improves the flavor integration and firmness of the cake.
The cake is best served chilled but can be brought to room temperature briefly before serving for softer slices.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Keywords: Cannoli cake, ricotta filling, chocolate ganache, no-bake cake, Italian dessert, easy dessert, layered cake, pound cake dessert